If creamsicles bring back fond childhood memories, these Orange Creamsicle Cupcakes are going to steal your heart. They capture all the bright, creamy goodness of the classic frozen treat but transform it into tender, moist cupcakes. Each bite bursts with orange flavor, and they’re topped with an irresistible orange buttercream frosting. Ready to bake? Let’s dive in!
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Why You’ll Love Orange Creamsicle Cupcakes
These cupcakes are everything you love about creamsicles in dessert form:
Easy to Make: With simple ingredients, they come together quickly.
Bright Citrus Flavor: Fresh orange zest and juice are the stars.
Moist and Fluffy Texture: Every bite melts in your mouth.
Ingredients for Orange Creamsicle Cupcakes
For the Cupcakes:
- 1 cup salted butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 2 Tbsp orange zest
- ⅓ cup fresh orange juice
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour, sifted
- 1 tsp salt
- ½ tsp baking soda
- 1 ½ tsp baking powder
For the Orange Buttercream Frosting:
- ½ cup butter, softened
- 4 cups powdered sugar, sifted
- Zest and juice of 1 large orange
- ¼ tsp salt
- Milk, as needed (optional for consistency)
How to Make Orange Creamsicle Cupcakes
Step 1: Prepare the Batter
- Preheat the oven to 350°F and line cupcake tins with paper liners.
- In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy.
- Mix in the orange zest, orange juice, and vanilla extract.
Pro Tip:
Using fresh orange zest and juice creates that vibrant, citrusy flavor.
- In another bowl, sift together the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, blending until just combined.
Step 2: Fill and Bake the Cupcakes
- Portion the batter into cupcake tins with cupcake liners, filling them about ¾ full. Using an ice cream scoop ensures even portions.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once done, allow the cupcakes to cool completely on a wire rack before frosting.
How to Make the Orange Buttercream Frosting
- In a large bowl, beat the softened butter on high speed until creamy.
- Gradually add the powdered sugar, mixing well.
- Blend in the orange zest, orange juice, and salt. If the frosting feels too thick, add a tablespoon of milk at a time until the desired consistency is reached.
Tip:
For a smoother finish, sift the powdered sugar before adding it to the frosting.
Step 3: Frost and Decorate
Using a piping bag or knife, spread or pipe the frosting onto the cooled cupcakes. Add a finishing touch by garnishing with small orange slices or candies to give them that creamsicle vibe.
Storing Orange Creamsicle Cupcakes
Freezing: Wrap each cupcake individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.
Room Temperature: Store in an airtight container for up to 3 days.
Tips for Perfect Orange Creamsicle Cupcakes
- Use room temperature ingredients: This ensures a smooth batter and better texture.
- Avoid overmixing: Mix until ingredients are just combined to keep the cupcakes tender.
- Don’t overbake: Keep an eye on the oven; overbaking can dry them out.
- Portion evenly: Use an ice cream scoop for consistent cupcake sizes.
These Orange Creamsicle Cupcakes are the perfect combination of bright citrus flavors and creamy frosting. They’re simple to make, visually stunning, and absolutely delicious. Whether you’re baking for a party, a family gathering, or just because you’re craving something sweet, these cupcakes won’t disappoint.
Give this recipe a try and let the creamy orange magic happen in your kitchen! If you make this recipe leave me a comment!!!
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Orange Creamsicle Cupcakes
Ingredients
For The Cupcakes
- 1 cup salted butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 Tbsp Orange Zest
- 1/3 cup orange juice
- 2 tsp vanilla extract
- 2 1/2 cups flour sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
For The Orange Buttercream
- 4 cups powdered sugar sifted
- 1/2 cup butter softened
- 1 large orange
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F and line a cupcake pans with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs 1 at a time and beat until combined. Add in the orange zest, orange juice, and vanilla extract and mix until well combined. In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the cupcakes 3/4 full. Using an ice cream scoop, is perfect to portion out the batter into the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- In a large bowl, beat the butter until creamy. Gradually add in the powdered sugar, orange zest, orange juice, and salt, mixing until well combined. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- Once the cupcakes have cooled, pipe or spread the frosting onto each cupcake. To really make them look like creamsicles, you can add a small orange slice or candy to the top of each cupcake.